EGGS BENEDICT WITH DILL SAUCE

Eggs Benedict with Dill Sauce image

Here's an extra special way to make Eggs Benedict- this recipe has all the richness but the sauce is much easier to make than a traditional Hollandaise.-Mary Louise Lever, Rome, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Previous Next

Ingredients

1 tablespoon butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
Dash ground nutmeg
1 package (6-1/2 ounces) garlic-herb spreadable cheese
3 ounces cream cheese, softened
1/4 cup white wine or chicken broth
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
1/3 cup sun-dried tomato spread
1 jar (2 ounces) diced pimientos, drained
4 fresh dill sprigs

Steps:

In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.

Nutrition Facts : Calories 490 calories, Fat 38g fat (22g saturated fat), Cholesterol 297mg cholesterol, Sodium 983mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.